Pot & Steamer Recipes continued
10. Take one cup of soup out and whisk with
the corn starch.
11. Gently pour the corn starch liquid back
into the soup while whisking.
12. Bring to the simmer. Season to taste with
salt and pepper. Serve with the lobster
meat.
Cantonese Steamed Fish
This fish is very light with beautiful delicate
flavours. Great over a large bowl of white rice.
1 bunch long green onions, trimmed, cut in
half
4 ling fillets, or any other delicate white fish
1 tbsp sesame oil
2cm piece ginger, peeled, cut into fine strips
1 small bunch coriander, roughly chopped
Sauce:
¼ cup soy sauce
2 tbsp water
2 tsp oyster sauce
1½ tsp caster sugar
Salt and freshly ground black pepper, to taste
1. Pour 2 cups of water into the pot. Turn on
setting 10.
2. Lay the onions over the base of the
steamer tray. Place fish on top.
3. Once the water is simmering place the
steamer tray in the pot. Cover with lid.
4. Steam for 5 minutes or until long green
onions are tender and the fish is just
cooked.
5. Place fish onto serving dish. Top with
steamed onions.
6. Drain water from pot. Heat oil in pot on
setting 12.
7. Add ginger and cook for 2-3 minutes or
until tender. Add sauce ingredients and
bring to a simmer. Allow to reduce slightly.
8. Pour over fish. Serve with fresh coriander.
Szechuan Chicken
This is steamed chicken with a chilli, garlic,
peanut sauce. The sauce is a bit of work but
it’s a wonderful dish, especially for those who
love Asian cooking.
Oil:
½ cup peanut oil
1 tbsp Sichuan peppercorns
2cm piece ginger, roughly chopped
5 cloves garlic, roughly chopped
1 cinnamon stick
1 red onion, cut into quarters
1 star anise
Sauce:
2 cloves garlic, crushed
3 tbsp roasted peanuts, finely chopped
2 tbsp soy sauce
1 tbsp chicken stock
1 tbsp red chilli flakes
1 tbsp rice wine vinegar
1 tbsp roasted sesame seeds
1 tbsp sesame oil
1 tsp salt
1 tsp sugar
Chicken:
8 chicken thigh fillets, bone removed
2 long green onions, cut into half
4 slices of ginger
Chopped green onion, chilli and white rice,
to serve
Salt and freshly ground black pepper, to taste
1. Place all oil ingredients into the pot.
Heat on setting 6.
2. Allow the aromatics infuse into the oil; this
will take about 8-10 minutes.
3. Strain the oil and discard all the aromatics.
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